No baby yet!

Week 9:

-Corn
-New potatoes
-Purple cabbage (a frilly, pretty one)
-Tomatoes
-Summer squash
-Thyme
-Green peppers
-Cavolo nero!

Oh, August. You make dinner so easy. I steamed the corn and cut it off the cob, and mixed it with some of the basil compound butter I made a few weeks ago and froze.

Boiled the beautiful little new potatoes and dressed them with more of the butter, along with salt, pepper, and a hit of white wine vinegar. (I also put a little vinegar in the boiling water, Cook’s Illustrated tells me that helps them get tender without crumbling.)

Sliced up the tomatoes and drizzled w/ olive oil and salt, a bit of fresh basil over everything, grilled sausages for protein and voila! Easy easy dinner.

Week 10:

-Pattypan squash
-Carrots
-Purple beans
-Lettuce
-Tomatoes
-Basil
-Beets

The Kitchn ran a recipe review of a french tomato tart from David Lebovitz last week, and it cried out to me. So simple! So pie-like!

I used frozen pie crust from Trader Joe’s (quite good; I recommend it), and fresh mozzarella instead of goat cheese. This led to some issues down the line. (I’m still having camera issues. We can have things blah and reddish and dark or way overexposed.)

You spread mustard on the crust; I didn’t taste it directly but I could tell it added nice flavor.

A layer of gorgeous pink lady tomatoes and some basil (I seeded the tomatoes and blotted them dry to try to reduce the moisture in the tart):

Then the mozzarella (or, if you’re following the recipe and don’t loathe goat cheese like I do, a nice goat cheese). I had marinated it briefly with some herbs, salt, pepper and oil to try to make it more interesting.

Close up the edges like a crostata, and bake it:

Two-thirds of the way into baking I realized that the water from the mozzarella was bubbling out the bottom and we were going to have some majorly wet crust. I transferred the whole thing onto a wire pizza rack and perched it over the baking sheet. Unfortunately there wasn’t really time to get it very dried out; next time I will use different cheese and start on the wire rack from the beginning, I think.

Still, despite the flabby bottom crust, this was mighty tasty and SO easy. I’ll definitely be experimenting. And I know I should feel guilty about not making my own crust, but honestly? The pre-made stuff was good, and made this a crazy-fast weeknight meal. A few minutes to assemble and then it bakes for 30 minutes.